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users rating4/4

I made this recipe twice. My first attempt was on Thanksgiving. I used red skinned potatoes and omitted the flour and corn oil. These were a hit with my guests. I'm glad I added the matzo meal instead of the flour first. The matzo meal gave a pleasant nuttiness to these pancakes. The batter had the consistency of pancake batter and fried up quickly.
On my second attempt, I decided to use sweet potatoes and follow the recipe as written. So, for this attempt, I did also use the flour and oil. These did not have the consistency of pancake batter. They took forever to fry and the middle still seemed to be raw. I ended up baking this in batches as a thin sort of fritatta in a cast iron skillet. The taste was good, but I would not call these latkas. I should have stayed with the instinctive recipe I created on Thanksgiving.
Slowly, but surely, I'm learning that cooking is a visual art. I should trust my instincts and not always think I am obligated to make a recipe as written.

This was a very disappointing recipe .After 40 yeears of using my Moms I thought it was time for a change.The potatoes were gummy from using oil in the recipe and flour and matzo meal were just too much. Back to my Moms!!!

My version of this was really different so I can't rate it, but this was hands down the best (base) latke recipe I've ever used. I used about 1.9lbs of potatoes, only 1 large onion because that's all I had, 1/2 cup olive oil instead of the 3/4 of corn oil, 1 tsp. of salt, and 1 cup of matzo meal instead of 2 since I reduced everything else. I also fried the latkes in olive oil. These latkes were very thick--there was not very much water in the batter. My ingredients made about 25 thick latkes.